Recipe by Steve P.
Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup
Top Review by melissa McNeil
I am a chef 14 years strong and one of my favorite things to make is soup. I made this dip for a large party. It was excelent and with what was left I made soup. It was outstanding. Everyone said it should be on my menu.
- 1 cup cooked spinach, squeezed
- 1 lb lump crabmeat
- 2 (8 1/2 ounce) cans artichoke hearts, drained
- 1⁄4 lb butter
- 1⁄2 cup diced onion
- 1⁄4 cup diced celery
- 1⁄4 cup diced red bell pepper
- 1⁄4 cup diced yellow bell pepper
- 2 tablespoons minced garlic
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup flour
- 2 cups chicken stock
- 2 cups heavy whipping cream
- 1 ounce dry white wine
- 1⁄4 cup sliced green onion
- 1⁄4 cup chopped parsley
- 2 cups grated parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon chopped basil
Directions See How It's Made
- Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
- Remove and set aside for later use.
- In a two-quart heavy bottom sauté pan melt butter over medium high heat.
- Add onions, celery, bell peppers and garlic.
- Sauté 3 to 5 minutes or until vegetables are wilted.
- Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
- Sprinkle in flour and blend well to form a white roux, do not brown.
- Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
- Reduce heat to simmer.
- Add white wine and season to taste using salt and pepper.
- Simmer approximately 15 minutes stirring occasionally to keep from scorching.
- The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
- Add spinach, green onions and parsley then fold in lump crabmeat.
- Cook 5 minutes longer, then remove from heat.
- Fold in Parmesan cheese and adjust seasonings if necessary.
- Place the mixture in a chafing dish and serve with garlic croutons or crackers.
- Can be served hot or cold.